Blueberry Goat Cheese Pie

★★★★★ 2 Reviews
jmyers3625 avatar
By John Myers
from Madison, OH

My grandmother in West Virginia used to make this pie every year in the summertime for family reunions. It was always one of my favorites!

Blue Ribbon Recipe

You will love this unique to make a blueberry pie. There's nothing ordinary about this pie recipe. The filling is creamy and packed with tart blueberries. A sweet, crunchy almond topping is delicious on top. Let's not forget about the homemade crust recipe - it's a complete winner. It's flexible and easy to work with. When baked, it's flaky and makes this blueberry pie even better.

— The Test Kitchen @kitchencrew
serves about 8
prep time 20 Min
cook time 45 Min
method Bake

Ingredients

  • CRUST
  • 2 c
    all-purpose flour
  • 1/2-3/4 c
    cold butter
  • 1 Tbsp
    sugar
  • 1/8 tsp
    salt
  • 7 Tbsp
    cold water
  • FILLING
  • 1/2 c
    goat cheese
  • 1/2 c
    heavy cream
  • 1 lg
    egg
  • 1/2 c
    brown sugar
  • 1/4 c
    all-purpose flour
  • 1/8 tsp
    salt
  • 1 Tbsp
    finely chopped fresh basil
  • 3 pt
    fresh blueberries
  • TOPPING
  • 1 c
    sliced almonds
  • 1/2 c
    sugar
  • 1/3 c
    butter
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How To Make

  • 1
    For the crust: Combine the flour, butter, sugar, and salt in a large bowl.
  • 2
    Work with your fingers gathering and crumbling until you have a crumbly mixture, about the size of peas.
  • 3
    In small amounts, slowly add cold water, gently incorporating by hand.
  • 4
    As soon as the dough comes together in a ball.
  • 5
    Wrap in plastic wrap and chill for 30 minutes.
  • 6
    For the Filling: Preheat oven to 350. Mix the goat cheese, heavy cream, egg, brown sugar, flour, salt, and basil together in a bowl. Add the blueberries and mix to the desired texture.
  • 7
    For the Topping: Melt butter and mix with almonds and sugar. Set aside.
  • 8
    Roll out the dough.
  • 9
    Place in a 9 1/2" pie pan (deep dish).
  • 10
    Pour the filling into the crust.
  • 11
    Sprinkle the topping over the top.
  • 12
    Bake 45 minutes, rotating the pie halfway through. The pie will be runny but will set up overnight in the fridge.
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